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–+ servings

Crispy Chicken Caesar Salad Wrap

Why have just a Caesar salad when you can enjoy all those flavors wrapped up in a warm, cozy tortilla? This crispy chicken Caesar salad wrap is everything you love about the classic, but even better—think crunchy chicken tenders, creamy dressing, and a crispy parmesan-crusted tortilla. It's like taking your favorite salad and making it so much more satisfying!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Yields2 wraps
Print Recipe Pin Recipe
Servings2 wraps

Ingredients

  • 1 pound chicken tenderloins, about 8 to 9 strips
  • vegetable oil, for frying

CRISPY CHICKEN - DRY

  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon dry mustard powder
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder

CRISPY CHICKEN - WET

  • 3/4 cup buttermilk
  • 1 large egg
  • 1/4 cup pickle juice
  • 1 teaspoon baking powder
  • sprinkle of salt
  • sprinkle of black pepper

CAESAR DRESSING

  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons yellow mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan, freshly grated

OTHER

  • 3 to 4 large flour tortillas
  • 4 to 5 cups chopped romaine lettuce
  • 1 tablespoon chopped parsley
  • sprinkle of black pepper
  • sprinkle of Italian seasoning
  • 1/2 cup croutons
  • 1/2 cup grated parmesan, for the crust
  • oil spray

Instructions 

DRESSING

  1. In a medium bowl, whisk together the mayonnaise, buttermilk, lemon juice, Worcestershire sauce, minced garlic, yellow mustard, anchovy paste, dried parsley, black pepper, and freshly grated parmesan cheese until smooth and well-combined.

DRY

  1. In a large bowl, whisk together flour, cornstarch, garlic powder, chili powder, salt, mustard powder, black pepper, and baking powder. Set aside.

WET

  1. In a deep bowl, whisk together buttermilk, egg, pickle juice, salt, black pepper, and baking powder.
  2. Add 3 to 4 tablespoons of the wet batter into the dry and mix around to create a flaky texture. Set aside.

BREADING AND FRYING

  1. Dip each tender first in the dry, then into the wet, then back into the dry - using one hand for the wet only and one hand for dry only. Make sure to let any excess fall off before dipping into the next.
  2. Once all the tenders are breaded, allow to rest for 10 to 15 minutes before frying.
  3. Heat oil to about 350°F in a frying pan, about 1.5 to 2 inches high.
  4. Drop the tenders in, making sure not to overcrowd them. Fry in 2 to 3 batches. Fry until golden brown all around, about 7-8 minutes, making sure to flip over halfway.
  5. Transfer to a paper towel to drain any excess oil.

ASSEMBLY AND TOASTING

  1. In a large mixing bowl, add a generous drizzle of the dressing to your taste, lettuce, parsley, black pepper, Italian seasoning, and croutons. Toss together well.
  2. To the center of the tortilla, add a spoonful of the Caesar dressing and spread it around.
  3. Add about 1 cup of the Caesar salad mix. Place the tenders on top, about 3. Add another cup of the Caesar salad on top.
  4. Wrap the tortilla around very tightly by folding the left and right sides in and then rolling over from one end to the other to seal it up.
  5. Heat a large frying pan over medium heat. Spray with oil and add a generous sprinkle of parmesan cheese.
  6. Place the wrap on top of the cheese so it sticks on and let it crisp up. Once golden and crispy around the edges, repeat on the other side.
  7. Slice the wrap in half and enjoy while fresh and crispy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!